Brewing recommendations

Samples of second flush Darjeeling and Assam teas almost arrived, but i'm not sure what tea leaf / water ratio to use. There is also a sample of orthodox Masala chai blend This will be my first try at black tea expect some cheap teabags.

Yeah, some of the variation is due to not knowing it the leaf is BOP or not. BOP brews very fast! Non broken can take minutes longer. Brew a BOP for 3-5 minutes, and you will truly know what "bitter brew face" is.

Xell wrote:Samples of second flush Darjeeling and Assam teas almost arrived, but i'm not sure what tea leaf / water ratio to use. There is also a sample of orthodox Masala chai blend This will be my first try at black tea expect some cheap teabags.

Some tips or suggestions on how to brew black tea are welcome.

Xell, personally, I like to drink black teas western style, 180-240ml. This is nice to share with another or drink by oneself. Depending on the tea, 1 tsp per 240ml for 4-5 minutes will usually get you very good Darjeeling tea. First brew will be the best. 2nd brew much weaker.

When I want to really explore a tea, I will use a 60ml gaiwan or teapot and fill it gongfu style. Very quick brews in order to maximize flavor and hold off bitterness. The difference is interesting.

One more thing I have noticed. Red clay pots seem to bring out the wonderful aromas and flavors of Indian teas. If you have a Tokoname or Banko clay teapot, or Bizen, I would recommend them highly.

Received samples today, surprisingly fast shipping. I wanted to wait until acquaintance will come, but could not resist and opened sample with orthodox masala chai right away. Tea smell is really strong. Used about 2g for ~200ml and 4min in a glazed Tokoname kyusu. Light brown liquor with pleasant smell and smooth taste, not overwhelming anymore.

Tead Off wrote:Masala chai isn't exactly Darjeeling or any of the other teas we were suggesting brewing parameters for. Masala chai is usually made with boiled milk and sugar. A very different drink. I love it!

Hm, interesting. I read that it was made with water and add milk if you feel like it. Should i try preparing it only with milk? Anyway, i enjoyed it even without milk. Though i've added a bit of sugar and it became more tasty

Tead Off wrote:Masala chai isn't exactly Darjeeling or any of the other teas we were suggesting brewing parameters for. Masala chai is usually made with boiled milk and sugar. A very different drink. I love it!

Hm, interesting. I read that it was made with water and add milk if you feel like it. Should i try preparing it only with milk? Anyway, i enjoyed it even without milk. Though i've added a bit of sugar and it became more tasty

FF and SF must have a temperature less than 100 degree. FF about 85-90 and SF 90. If i brew Darjeeling FF like Arya Ruby or Castletoon Moonlight, i use 2-2,5 gram for gaiwan 150ml. 1st brewing 1,15-1,20 85 degree, 2nd brewing 3.00 and 90 degree and 3rd brewing 5 minute and 100 degree. But if I brew tea like North Tukvar FF or tea from Giddapahar garden or Singbulli garden, I use the same time but temperature are going up. 1st=90, 2nd=90, 3rd=100. Sorry for my language but im from Poland;)

chado.my.teaway wrote:FF and SF must have a temperature less than 100 degree. FF about 85-90 and SF 90. If i brew Darjeeling FF like Arya Ruby or Castletoon Moonlight, i use 2-2,5 gram for gaiwan 150ml. 1st brewing 1,15-1,20 85 degree, 2nd brewing 3.00 and 90 degree and 3rd brewing 5 minute and 100 degree. But if I brew tea like North Tukvar FF or tea from Giddapahar garden or Singbulli garden, I use the same time but temperature are going up. 1st=90, 2nd=90, 3rd=100. Sorry for my language but im from Poland;)

I never got satisfied with black tea multi-brewing. Changes and evolutions of the scent is interesting, but it comes with a lighter taste than the classic "english" method. But since i bought some Darjeeling FF this week, let's try again. I choosed a Castleton DJ8 Special China. I want black tea to be tasty, so i used about 2.5g in a small gaiwan, with 90ml. Then, 1st brewing 1.5min, 85°C. Great fragrance, taste is still lighter than what i am expected, but i enjoyed. 2nd brewing, 2.30min, 90°C, this one was very good! 3rd infusion, 4min, 95-100°C. mmmm, good, but..... After this experience, i still prefer "my" classic method (for this tea, 3g, 140ml, 95-100°C, 5-6min) but i will try again, with another tea, a Sungma DJ1 China Classic. Maybe, an intermediate method should be good for me ? 2 brewing: 85°C, 2min or 2.30 min, then 95-100°C, 5 min...

Am i the only one not totally satisfied by multi-brewing of black tea ?